Gluten-Free Cranberry Chocolate Chip Scones: A Sweet & Tart Delight

Looking for the perfect gluten-free baked treat to enjoy with your morning coffee or afternoon tea? These Gluten-Free Cranberry Chocolate Chip Scones strike the perfect balance between sweet and tart, featuring juicy cranberries and rich Pascha Organic Dark Chocolate Chips in every bite. Not only are they gluten-free and dairy-free, but they’re also irresistibly tender, buttery (without the butter!), and easy to make.

Why You'll Love These Scones

• Naturally Gluten-Free – Made with a gluten-free flour blend, perfect for those with gluten sensitivities.

• Dairy-Free & Allergy-Friendly – No butter or dairy-based ingredients, making them a great choice for plant-based diets.

• Rich & Chocolaty – Pascha Dark Chocolate Chips add a deep cocoa flavor that pairs beautifully with the tart cranberries.

• Easy to Make – No complicated techniques, just mix, shape, and bake!

Ingredients You’ll Need

Dry Ingredients:

• 2 cups gluten-free flour blend (with xanthan gum)

• 1/3 cup coconut sugar or cane sugar

• 1 tbsp baking powder

• 1/2 tsp salt

• 1/2 tsp cinnamon

Wet Ingredients:

• 1/3 cup coconut oil or vegan butter, cold and cut into pieces

• 1/2 cup non-dairy milk (almond, oat, or coconut)

• 1 tsp vanilla extract

• 1/2 cup fresh or dried cranberries

• 1/2 cup Pascha Organic Dark Chocolate Chips

How to Make Gluten-Free Cranberry Chocolate Chip Scones

1. Prepare the Dough

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and cinnamon. Cut in the cold coconut oil or vegan butter using a fork or pastry cutter until the mixture resembles coarse crumbs.

2. Add the Wet Ingredients

Stir in the non-dairy milk and vanilla extract, mixing until just combined. Fold in the cranberries and Pascha Dark Chocolate Chips, ensuring even distribution.

3. Shape & Cut

Transfer the dough onto a lightly floured surface and shape it into a 1-inch thick disk. Use a sharp knife to cut it into 8 even wedges and place them on the prepared baking sheet.

4. Bake to Perfection

Bake for 18-22 minutes, or until the scones are golden brown and firm to the touch. Let them cool for about 10 minutes before serving.

Pro Tips for the Best Gluten-Free Scones

• Use Cold Ingredients – Keeping the coconut oil or vegan butter cold helps create a flaky texture.

• Don’t Overmix – Stir until just combined to prevent dense scones.

• Customize Your Mix-Ins – Swap cranberries for raisins, cherries, or even chopped nuts for variety.

• Storage Tips – Store in an airtight container for up to 3 days or freeze for longer freshness.

This recipe was created by Our Radiant Life as part of Pascha Chocolates Bake Off Competition.

Ingredients

• 2 cups Almond Flour
• 1/2 cup Primal Palate Gluten-free All-Purpose Flour
• 6 tbsp Miyoko's Plant Milk Butter (unsalted, cold, cut into small cubes)
• 1 tbsp Maple Sugar
• 1/2 tsp Baking Powder
• 1/2 tsp Ground Cinnamon
• 1 cup Unsweetened Almond Milk 
• 1/2 cup Pascha 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips
• 1/2 cup Organic Dried Cranberries
• 1/4 cup Pascha 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips (optional for drizzling)

Directions

1. In a food processor add the almond flour, GF flour, maple sugar, cinnamon, and baking powder.
2. Pulse twice to combine all the dry ingredients.
3. Next add in the butter and pulse until the butter is about the size of a pea.
4. Add in the vanilla extract and the almond milk.
5. Pulse until a dough ball forms. It will be sticky.
6. Add the dough to a large mixing bowl and then add the chocolate chips and cranberries.
7. Gently mix until everything is combined. You do not want to over mix.
8. Place the dough on a piece of plastic wrap, wrap up and set in fridge for at least one hour.
9. Heat oven to 400 degrees.
10. Line a baking sheet with parchment paper.
11. On a separate piece of parchment paper, place the dough ball.
12. With your hands, shape into a circle about 8 inches in diameter and about 1/2-1 inch high.
13. Cut dough horizontal and then vertical, giving you four sections.
14. Cut each section in half, this should result in 8 triangles.
15. Place each scone on the lined baking sheet.
16. Bake for about 15 minutes. The scones will still be a bit soft to touch but should start to look golden brown.
17. Remove from oven and allow to cool for 5 minutes before serving.
18. Optional: With the 1/4C of chocolate chips, heat in a microwave at 30 second intervals until the chocolate is melted and smooth. With a spoon, drizzle the chocolate over the scones for an extra kick.

Notes

You can serve these right away or store in an airtight container with a piece of parchment separating the layers. You can use white chocolate in this recipe as well for a bit of a holiday flair. These scones are not that sweet because the chocolate and cranberries bring in that extra bit of sweetness. Feel free to add more maple sugar if you would like yours more on the sweeter side.